Entree: Eritrea – Central Culinary Region – Gored Gored (Cubed raw beef tossed in spiced clarified butter and berbere, served with injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) beef tenderloin or top sirloin, trimmed and cut into 1/2-inch (1.3 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or ghee
- 1 1/2 tbsp (22 g) berbere spice blend
- 2 cloves garlic, minced, approx 0.5 oz (14 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) kosher salt, or to taste
- 1 small red onion, finely diced, about 3 oz (85 g)
- 1 tsp (2 g) mitmita or extra chili powder (optional)
- Injera, for serving
- Lemon wedges, for serving
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Trim beef of any excess sinew, pat dry, and cut into uniform 1/2-inch (1.3 cm) cubes; chill until cold but not frozen.
2. Gently warm the niter kibbeh in a small pan over low heat until liquid and aromatic, then stir in the berbere to bloom the spice for about 30–45 seconds; remove from heat and let cool slightly.
3. Place the cubed beef in a bowl, add minced garlic, lemon juice, and kosher salt, then pour the warm niter kibbeh and berbere mixture over the beef.
4. Toss quickly and gently to coat all cubes evenly; taste and adjust salt or add mitmita for extra heat if desired.
5. Arrange the gored gored on a serving plate, sprinkle with finely diced red onion and chopped cilantro, and serve immediately with injera and lemon wedges for squeezing.